vegan protein

Make your own vegan protein with this tasty alternative to chicken. Use in stir fries or deep-fry in batter until crispy. Serve with your favourite sides

Seitan

firm tofu

milliliters soy milk

tsp miso paste

tsp Marmite

onion powder

garlic powder

wheat gluten

pea proteinor vegan protein powder

vegetable stock

Blitz the tofu, soy milk, miso, Marmite, onion powder, garlic powder, 1 tsp salt and &frac12; tsp white pepper in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> until smooth.

Tip into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once the dough&nbsp;has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready once the dough feels springy.

Pour the vegetable stock into a pan. Bring to a simmer. Flatten out the seitan to a thickness of 1cm&nbsp;and chop into chicken-breast-sized chunks. Simmer these in the stock for 20 mins, covered with a lid, then allow to cool in the stock. Ideally, do this the day before and leave to chill in the fridge. The seitan chunks can also be frozen if you wish. When you&rsquo;re ready to use the seitan in a recipe, pat it dry with kitchen paper then chop or tear into smaller pieces before cooking, if you like.

This quick and delicious bean vindaloo recipe is my answer to cravings for Indian curry take out. Sweet onions, warming ginger, spices, crushed tomato and splashes of vinegar and lemon infuse the creamy kidney beans with so much flavour. Low in fat but high in protein, iron, complex carbohydrates and fiber, this vegan vindaloo is much healthier than the meaty versions and can be made in 30 minutes!

Vegan Vindaloo | Kidney Bean Vindaloo

red onion

cumin seeds

mustard

coriander

cloves

black pepper

turmeric

paprika

cinnamon

red chilies

1" knob of ginger, peeled + crushed

garlic, crushed

kidney beans (about 2 large cans drained)

tomatoes

balsamic vinegar

sugar

salt

lemon juice,

Saute onions over medium-medium high heat for 10...

Saute onions over medium-medium high heat for 10 minutes or until golden. Add cumin seeds and mustard and cook 30 seconds. Add the rest of the spices, garlic, and ginger and cook 1 more minute.

Add crushed tomatoes, beans, balsamic vinegar, sugar, and...

Add crushed tomatoes, beans, balsamic vinegar, sugar, and salt. Turn the heat up and cook until bubbling; about 6 minutes. Turn down to a simmer and cook ten more minutes.

Taste, then add lemon juice. Stir and taste...

Taste, then add lemon juice. Stir and taste again. Adjust acid/sweet/salt/spicy heat to your preference. Keep in mind that it will get more spicy hot as it rests. Enjoy!

https://www.youtube.com/watch?v=xAiyFoe5ZfE

This quick and delicious bean vindaloo recipe is my answer to cravings for Indian curry take out. Sweet onions, warming ginger, spices, crushed tomato and splashes of vinegar and lemon infuse the creamy kidney beans with so much flavour. Low in fat but high in protein, iron, complex carbohydrates and fiber, this vegan vindaloo is much healthier than the meaty versions and can be made in 30 minutes!

I often use this recipe as part of my weekly meal prep and add extra veggies to it. If you do, you'll want to increase the amount of salt added and perhaps spices as well.

Forgive me for not giving you this vegetarian vindaloo recipe video earlier! You've seen it in so many What I Ate videos already and many of you have been asking. There were just too many doughnuts and muffins on my priority list! But now, I'm thinking about making more cozy healthy dishes. Please let me know what you'd like me to veganize next!

--RELATED LINKS--

VEGAN VINDALOO
printable recipe + blog post: http://www.marystestkitchen.com/vegan-vindaloo-kidney-bean-vindaloo/

CHEATER 'BUTTER CHICKEN'
recipe video: https://www.youtube.com/watch?v=po8fGz3HTks

BEEFY BEEFLESS SEITAN:
recipe video: https://www.youtube.com/watch?v=hlODaKhgla8

MAPLE BAKED BEANS:
printable recipe + blog post: http://www.marystestkitchen.com/maple-vegan-baked-beans/

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HOW TO MAKE VEGAN VINDALOO // KIDNEY BEAN VINDALOO | Mary's Test Kitchen

A vegetable-packed vegan lasagne made with dairy-free white sauce. It freezes brilliantly and makes the perfect vegan comfort food.

Each serving provides 470 kcal, 16g protein, 61g carbohydrate (of which 15g sugars), 16g fat (of which 2g saturates), 8g fibre and 0.4g salt.

Vegan lasagne 

tbsp extra virgin olive oil

onion,

aubergine,

courgette,

red pepper, seeds removed,

250 grams/9 ounces small chestnut mushrooms, thinly sliced

garlic cloves, crushed

100 grams/3½oz dried red split lentils

oregano

tsp sugar, any kind

vegetable stock cube

spinach leaves

9–10 dried lasagne sheets (ensure they are egg-free)

salt and black pepper

sunflower oil

grams/3½oz plain flour

800 milliliters/1¼ pint unsweetened almond milk

yeast flakes

bay leaf (optional)

nutmeg

This easy seitan recipe is perfect for beginners. Use this seitan as a vegan meat substitute in stir-frys, gravies, soups, and sandwiches.

The Easiest Seitan for Beginners

vital wheat gluten

chickpea flour

yeast

vegetable broth

soy sauce

onion, roughly chopped (optional, for extra flavor)

garlic cloves, bashed (optional, for extra flavor)

water (more as needed)

Combine the dry ingredients in a bowl and whisk until combined.

Pour in the soy sauce and vegetable broth and stir. Once a dough forms and becomes firm, begin kneading it with your hands.

Knead for 8 minutes until it feels elastic.

Option 1: SIMMERING

Combine the water, veggie broth, onion, and garlic cloves to a large pot. Bring to a boil. Once boiling, bring to a simmer.

Add your seitan to the pot. The broth should cover about 3/4 of the seitan. If it doesn’t, add more water.

Simmer for 30 minutes, flip, and simmer for another 30 minutes with the lid on and slightly ajar. Check in every once in awhile to make sure the water is still high enough.

Note: SIMMERING is important. Do not let it boil!

Option 2: S

Put it in a steamer basket and steam for about 30 minutes. If you double this recipe or your steamer basket is very small, you might have to do two batches of steaming.

Let it cool 5-10 minutes before you open the foil.

Once the seitan is done, use as you wish! Use it in sandwiches, stir-frys, gravies, soups, salads, and more. This seitan will keep about 10 days in an air-tight container in the fridge. *

Best instructions I've read on how to make seitan.The  simple recipe is delicious and a cinch to make.Thanks for sharing!

Perfectly easy and delicious... I just put mine in a steamer basket in a large pot. I elevated the basket out of the broth by setting it on a small pot top without wrapping it up and just had the basket high enough so that it was out of the broth for the most part. I added broth to it every so often and it was ready to go in 30 minutes!

Recipe was easy to follow and it turned out pretty good. Not as flavorful as I would have liked it even though I added extra spices. So I guess go heavy handed on the spices if you're trying to flavor it. The most difficult part was keeping the pot simmering the whole time. I kept coming back to check on it and it was either boiling or not bubbling at all, but it still turned out good!

This recipe singlehandedly gave me the confidence to take a crack at making my own meat substitutes. Since trying it for the first time a few months ago, it has become an indispensable part of my meal prep. Your well-written advice, ratios, and flavor creativity made even my first attempt an absolute success!

This delicious, savoury vegan shepherd's pie freezes very well, so make in individual portions if you prefer, or freeze the leftovers. The secret ingredient is nutritional yeast, a great vegan ingredient that lends a cheesy flavour to the mash topping. Serve with lots of freshly cooked green vegetables.

Each serving provides 441 kcal, 18g protein, 54g carbohydrate (of which 10g sugars), 13g fat (of which 2g saturates), 12g fibre and 1g salt.


Vegan shepherd’s pie 

olive oil

celery sticks, thinly sliced

leek,

250 grams/9 ounces chestnut mushrooms,

carrots, chopped

tin chopped tomatoes

milliliters/3½fl oz red wine (vegan-friendly)

tomato purée

tbsp yeast extract,

herbs

sea salt and ground black pepper

milliliters/3½fl oz plant-based milk,

Learn how to cook farro on the stovetop so that you can whole grains with nutrients like protein, fiber, and iron to any meal.

How to Cook Farro

water

farro (semi pearled or pearled)

water (plus more for rinsing)

farro (whole)

water (divided)

Add water, farro, and salt to a medium saucepan. 

Bring to a boil, cover and reduce the heat to low and simmer.

Cook until tender but not mushy, about 20 minutes. 

Drain the water from the farro and serve as desired. 

Rice Method (Pearled Farro)

Rinse the farro under cool water in a fine mesh strainer.

Add 3 cups water, rinsed farro, and salt to a medium saucepan. 

Bring to a boil, and then reduce to medium-low heat to simmer the farro.

Cook until farro is tender, about 30 to 40 minutes.&nbsp;

Pasta Method (Whole Farro)

Cover the grains with 2 cups water in a medium bowl and refrigerate overnight. 

Drain the water and then add farro to a medium saucepan.&nbsp;

Add 3 cups of water and salt, bring to a boil, and then reduce to a simmer over medium-low heat. Cook until tender, about 10 minutes.

Drain the excess water and then serve.

Pre-Soaking Pasta Method (Whole Farro)

This avocado toast recipe has a secret ingredient that makes it rich in protein, fiber, iron, and folate. Drum roll please! ... It&#039;s chickpeas - but trust me, you&#039;d never know it! Great for vegans trying to up their protein intake or for picky eaters who hate the texture of beans! Think of this as Avocado Toast 2.0 👩🏻‍🍳

Protein Packed Avocado Toast

bread (toasted)

avocado

chickpeas

tsp white rice vinegar

maple syrup

tbsp chopped scallions

kosher salt and black pepper

Mash the avocado in a bowl and set aside.

Then rinse and drain the chickpeas and add them to the bowl with the avocado. Mash very well with a fork.

Next add the vinegar, maple, scallions, 2 big pinches of kosher salt and about 5-6 grinds of black peper. Mash again until the mixture resembles creamy guacamole. Then taste it and add more salt and pepper as needed.

Toast bread (I like to do this after making the avocado + chickpea mixture so the bread is nice and warm👩🏻‍🍳)

Top each piece of toast with the avocado mixture and whatever else you like. My favorite toppings for this recipe are pickled red onions and/or thinly sliced cucumbers. Enjoy!

Vegan yellow split pea soup is a healthy, protein-packed, and frugal soup that is delicious and satisfying! It can also be made with green split peas or yellow lentils.

Vegan Yellow Split Pea Soup {easy, frugal}

extra virgin olive oil

onions

carrots

tsp black pepper

fine sea salt (plus more to taste)

flat-leaf (Italian) parsley

In a large saucepan, heat oil over medium-high heat. Add onions, carrots and pepper; cook, stirring, for 6 to 8 minutes or until vegetables are softened.

Stir in peas, 6 cups water and salt. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 35 to 40 minutes or until peas are very tender.

Transfer 1 cup of the soup solids to food processor. Add remaining 3/4 cup water and process until smooth. Return purée to pan and stir in half the parsley or dill, if using. Simmer, stirring often, for 5 minutes to blend the flavors, thinning soup with water if too thick. Serve sprinkled with the remaining parsley or dill.

I made this tonight and it was delicious! The pease were still pretty al denté after an hour but we’re using a hotel conduction hob which is pretty basic. I also couldn’t blend and only had dried dill with me but it tasted great and I’m looking forward to my leftovers tomorrow already.

Cheap, delicious and healthy – tarka dal is the perfect comfort food supper.

Each serving provides 650 kcal, 30g protein, 77g carbohydrates (of which 9g sugars), 21.5g fat (of which 2g saturates), 14g fibre and 0.7g salt.


Tarka dal

250 grams/9 ounces chana dal, rinsed until the water runs clear

vegetable oil

green chillies, pricked

root

garlic cloves,

¾ tsp ground turmeric

¾ tsp garam masala

1½ tsp ground coriander

coriander leaves, chopped

A great veggie way to load up on calcium and protein, this spicy stir-fry is ready in minutes.

Each serving provides 188kcal, 10.5g protein, 6g carbohydrate (of which 4g sugars) 13g fat (of which 2.5g saturates), 1g fibre and 1.9g salt.

Spicy tofu and edamame beans

tbsp groundnut oil

tbsp light soy sauce

tsp dark soy sauce

tbsp Chinese black rice vinegar or balsamic vinegar

tsp dried chilli flakes

red chilli, de-seeded and finely chopped

tsp light soy sauce

Chinese black rice vinegar or balsamic vinegar

coriander,

Tasty and filling, dal makes a cheap, healthy and satisfying meal.
Try freezing it in portion-sized containers - it will keep for up to 2 months.

Each serving provides 356kcal, 19g protein, 46g carbohydrate (of which 6g sugars),	9g fat (of which 1g saturates), 8g fibre and	1g salt.

Slow cooker dal

300 grams/10½oz yellow split peas

onion, chopped

fresh root ginger, finely grated

tsp cumin seeds, 1 tsp crushed finely in a mortar

tsp turmeric

garlic crushed,

freeze-dried curry leaves

700 milliliters/1¼ pts hot vegetable stock

hot green finger chilli, thinly sliced

tbsp vegetable or sunflower oil

lemon

My vegan strawberry cashew smoothie is a portable, potable breakfast that is equally satisfying, nourishing, and delicious.  It is also Paleo, and has no added sugar.

Vegan Strawberry Cashew Smoothie 

(250 mL) chilled nondairy milk

(250 mL) cold water

strawberries

(1.8 oz/50 g) raw cashews

(15 mL) fresh lemon juice

monkfruit powder (or sweetener of choice)

Place all of the ingredients in a blender...

Place all of the ingredients in a blender and blend on high speed until smooth. Pour into glasses and serve.

Got dried beans? You can make my easy DIY dried bean tofu in no time! It is soy-free, high protein, versatile, &amp; made with 1 ingredient.

Easy DIY Dried Bean Tofu (1 ingredient, soy-free, high-protein)

Top 34 vegan protein recipes from across the web

The most viewed vegan protein recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 34 vegan protein recipes from across the web

The most viewed vegan protein recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seitan

Vegan Vindaloo | Kidney Bean Vindal...

Vegan lasagne

The Easiest Seitan for Beginners

Vegan shepherd’s pie

How to Cook Farro

Protein Packed Avocado Toast

Vegan Yellow Split Pea Soup {easy, ...

Tarka dal

Spicy tofu and edamame beans

Slow cooker dal

Vegan Strawberry Cashew Smoothie

Easy DIY Dried Bean Tofu (1 ingredi...

Tom Brady's Favorite Smoothie Recip...

Vegan bacon bits

Everyone's Favorite Bean Salad

High Protein Vegan Ramen Noodle Sou...

Rice Protein Pancakes

Vegan Chocolate and Hazelnut Protei...

Easy DIY Dried Bean Tofu (1 ingredi...

Italian White Bean Soup {vegan, oil...

Easy Split Pea Curry {vegan, high p...

Vegan Strawberry Cashew Smoothie

3-Ingredient Vegan Enchilada Soup

Avocado &amp; Chickpea Shakshuka {V...

Coconut Lime Protein Bars {4-ingred...

No-Bake Trail Mix Bars {vegan, glut...

Tex-Mex Black Bean Frittatas {vegan...

5-Ingredient Oat Protein Cookies {v...

Banana Bread Protein Granola {vegan...

Vegan Yellow Split Pea Soup {easy, ...

Sesame-Ginger Edamame Carrot Salad ...

3 Ingredient Vegan Bean Burgers {ve...

Chorizo Chickpeas

The most viewed vegan protein recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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